CORN MUFFINS.

1 cup cornmeal. 1 cup flour. 1-1/4 cups milk. 2 tbsps. butter. 2 tbsps. sugar. 1/2 tsp. salt. 2-1/2 tsps. baking powder. 1 egg.

Mix all the dry ingredients together.  Melt the butter in a hot cup.  Beat the egg till light.  Add the milk to it and turn this mixture into the bowl containing the dry ingredients.  Add the melted butter and beat vigorously and quickly.  Pour into buttered muffin or gem pans, and bake for one-half hour in a moderate oven.

QUICK MUFFINS OR GEMS.

1 pt. of milk. 1 oz. butter. 3 cups of flour. 4 tsps. baking powder. 1 tsp. salt. 3 eggs.

Beat the eggs separately till light, add the yolks to the milk, then the flour, which must be more or less, according to the quality.  The batter must be thin and pour from the spoon.  Now add the melted butter and salt; give the whole a vigorous beating.  Now add the baking powder and the well beaten whites, stir till thoroughly mixed.  Bake in muffin rings in a quick oven or on the griddle.

TEA BISCUIT.

1 pt. of flour. 1 cup milk. 2-1/2 tsps. baking powder. 1/2 tsp. salt. 1 tbsp. lard or butter. 1/2 tsp. sugar.

Mix thoroughly in a sieve the flour, sugar, salt and baking powder, and rub through the sieve.  Rub the butter or lard into this mixture.  Now add the milk, stirring quickly with a strong spoon.  Sprinkle the board with flour, turn out the dough upon it.  Roll to the thickness of about 1/2 inch, cut with a small cutter.  Bake in a quick oven.  Do not crowd the biscuit in the pan.  They should bake from 10 to 15 minutes.  (All biscuit doughs should be mixed as soft as it is possible to handle.  Sour milk may be used in this recipe by substituting soda for the baking powder.)

HOT CORN BREAD.

1 qt. of cornmeal. 1 tsp. of salt. 1 pt. sour milk or buttermilk. 1 oz. of butter. 2 eggs. 1 tsp. of soda.

Put the cornmeal in a large bowl and pour over it just enough boiling water to scald it through.  Let it stand until cold, then add the eggs well beaten, the milk or buttermilk, salt, and butter (melted); beat thoroughly.  Dissolve the soda in two tbsps. of boiling water, stir into the mixture, turn quickly into a greased square, shallow pan, put into a hot oven and bake 40 minutes.

SHORTCAKES.

(Suitable for strawberries or any sweetened fruit.)

1 pint flour. 1 cup sweet or sour milk. 1/4 cup butter. 2-1/2 tsps. baking powder, or 1/2 tsp. soda and 1 tsp. cream tartar. 1/2 tsp. salt.

Mix the salt, soda, cream tartar or baking powder with the flour, sift; rub in the butter until fine like meal.  Add the liquid gradually, mixing with a knife, and use just enough to make it of a light spongy consistency.  Turn the dough out on a well floured board, pat lightly into a flat cake and roll gently till half inch thick.  Bake either in a spider or pie plate in the oven; split, butter, and spread with the fruit.